Dry and Moist Cooking Methods
James Walton “I Am Liberty”
This weeks episode will be an intro to what will be a series on cooking methods. I am thinking we will need almost 8 weeks to cover both the dry and moist methods to cook. These methods were the base of my training as a chef. What has confused me since the beginning is the lack of attention these cooking methods get from the seemingly limitless recipe and cooking outlets out there. Its the reason I still get questions like ‘how do you cook lamb.’ When the question should be what cooking method makes sense for this cut of meat.
Its a firm belief of mine that cooking and learning to cook for yourself should be as important as learning to read or add. Its insane that we leave high school with AP courses under our belts but still look to others to prepare our food. Nutrition an cooking should not be an elective. The direct correlation between what we eat and our health is scientifically undeniable. That said it only makes sense that in a house of learning this gets conveyed. Instead we have mandatory classes like ‘how to hit a ball with a stick.’
This series will be geared towards how and when to utilize each method. It will arm you with a new set of tools when it comes to food preparation. The ability to transform raw ingredients from your pantry or the wild into food is an indispensable survival skill. The most important thing to understand is that you can become an expert at all of these methods. I hope you look at food through a different lense following this series of shows. So tell your friends and family the crazy host of I AM Liberty is going off the deep end on cooking and you won’t want to miss it.
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